Recipes and Cooking Abundant Leaf Apple-Cranberry Pie Be the first to rate & review! Apple desserts get even better when you stir in another fruit like cranberries. Two cool-weather fruits make for a perfect combination in this fruity pie. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Peterson Prep Time: 45 mins Bake Time: 1 hrs 10 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Pastry for a Double-Crust Pie 1 cup granulated sugar 3 tablespoon all-purpose flour 1 teaspoon apple pie spice or ground cinnamon ¼ teaspoon salt ¼ teaspoon ground ginger or 1 teaspoon finely chopped crystallized ginger 7 cup thinly sliced, peeled apples (7 medium) 1 ½ cup cranberries Milk or light cream Coarse sugar (optional) Pastry for a Double-Crust Pie 2 ½ cup all-purpose flour 1 teaspoon salt ½ cup shortening ¼ cup butter, cut up, or shortening ½ cup ice water Directions Preheat oven to 375°F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it. In a large bowl stir together granulated sugar, flour, apple pie spice, salt, and ginger. Add apples and cranberries; toss gently to coat. Transfer apple mixture to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. If desired, crimp edge. Roll the remaining pastry ball until 1/8 inch thick. Using a pizza cutter or a 1 1/2-inch leaf-shape cookie cutter, cut out leaves. If desired, make vein imprints on leaves with the tip of a table knife. Arrange pastry leaves on top of pie. Carefully brush leaves with milk and, if desired, sprinkle with coarse sugar. Cover edge of pie loosely with foil. Place pie on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 30 minutes. Remove foil from pie. Bake for 40 to 50 minutes more or until apples are tender and filling is bubbly. Cool on a wire rack. Pastry for a Double-Crust Pie In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls. Rate it Print Nutrition Facts (per serving) 476 Calories 19g Fat 73g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 476 % Daily Value * Total Fat 19g 24% Saturated Fat 7g 35% Cholesterol 15mg 5% Sodium 418mg 18% Total Carbohydrate 73g 27% Total Sugars 36g Protein 5g Vitamin C 7.2mg 36% Calcium 23mg 2% Iron 2.3mg 13% Potassium 172mg 4% Fatty acids, total trans 2g Folate, total 80.2mcg Vitamin B-12 0mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.